Tonight I hosted a lively grilling workshop where guests learned how to prepare an entire meal on the grill. We had a wonderful time and the menu was a hit. The evening featured a range of grilled dishes from appetizers to desserts, and everyone pitched in to help cook, taste and enjoy the results. Below is the menu and the recipes contributed by fellow bloggers who joined the event.
Main Entrée – Pork Three Ways: Bell Pepper Herb, Greek Rubbed & BBQ Rubbed
Main Entrée – Chicken Two Ways: Greek Rubbed Drumsticks, Bobby Flay’s 16 Spice Chicken
Side/Salad – Grilled Vegetable Couscous Salad
Side – Corn on the Cob with Spiced Butter
Dessert – Grilled Pineapple Shortcake with Crème Anglaise
Dessert – Grilled Peach Melba with Mascarpone
To extend the fun beyond my own event, other bloggers submitted grilled recipes for a roundup. As with every blogging event I host, one participant received a themed giveaway. Congratulations to Lisa of Lime in the Coconut, who won a grilling cookbook and spices. Thank you to everyone who contributed and to those who attended—below are the recipes and photos from the gathering.
Here are the grilled recipes contributed by my fellow bloggers:
Soya Aloo Ki Sabji (Fresh Dill and Potatoes Dry Curry)
submitted by Nidhi of Charche Chauke Ke
Ingredients:
1 large potato (or two medium), chopped
1/2 bunch fresh dill, finely chopped
1/2″ piece ginger, minced
1 green chili, thinly sliced
1 tsp oil
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp dry mango powder (amchur)
1/4 tsp garam masala
salt to taste
Instructions: A cast-iron skillet works best for this dish because it forms a crisp, flavorful crust on the potatoes. Heat the skillet and add oil, then temper with asafoetida and cumin seeds. Add turmeric, red chili and coriander powders. When the spices sizzle, add the green chili and ginger and sauté for about 30 seconds. Add the potatoes and dill, reduce the heat to medium-low, cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender. Finish with dry mango powder and garam masala, mixing gently. This makes a versatile side that pairs well with lentils, curries, rotis, parathas or rice.
submitted by Courtney of Prescription For Good Food
Ingredients:
2 frozen pizza doughs, thawed overnight
1 can pizza sauce
1 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
3 cloves garlic, minced
1 bunch fresh basil, torn
2 cups shredded mozzarella
Instructions: Prep all toppings before grilling. Preheat the grill to medium-high and oil the grates or the dough. Place dough directly on the grill and cook until grill marks appear, about 1 minute. Flip and assemble the pizza on the cooked side: sauce, onions, garlic, peppers, cheese and basil. Grill until the cheese melts and the crust is cooked through, watching the bottom so it doesn’t burn. Remove and finish with remaining basil.
submitted by Karen of Love To Eat
Ingredients:
2 center-cut thick boneless pork chops
3 tbsp fresh lemon juice
3 tbsp minced garlic
2 tbsp Italian seasoning (oregano, basil, parsley)
salt and pepper to taste
2 tbsp extra virgin olive oil
Instructions: Combine all ingredients in a bowl or bag, mix and marinate for 2 hours or up to overnight (I did about 5 hours). Preheat the grill to medium and cook the chops 5–10 minutes per side depending on thickness, until done. Serve warm with grilled vegetables and fresh seasonal fruit.
submitted by Karen of Love To Eat
Ingredients include chopped onion, honey, teriyaki sauce, chili powder, Tabasco, salt, sugar, lemon juice, peppers and cubed boneless chicken breasts. Blend the marinade, combine with chicken and vegetables, marinate for 6+ hours, skewer and grill until cooked through, turning and basting as needed. Serve with grilled corn and chilled watermelon.
Cilantro Lime Halibut with Mexican Squash and Beans
submitted by Lisa of Lime in the Coconut
Ingredients for fish: 4 filets (halibut, mahi mahi or swordfish), 4 tbsp extra virgin olive oil, 1/3 cup chopped parsley, 1/2 cup chopped cilantro, juice of 1 lemon and 1 lime, 1 tbsp Tabasco, 2 finely chopped chili peppers, 1 tsp cumin, 1 tsp chili powder, salt and pepper.
Instructions: Pat filets dry and season with salt and pepper. Combine remaining ingredients to make a bright marinade and let the fish sit in it for 15–20 minutes—avoid over-marinating or the citrus will start to “cook” the fish. Grill over medium heat, basting with marinade, about 3–4 minutes per side depending on thickness. Serve over grilled Mexican squash and beans.
Mexican Squash and Beans
Ingredients include zucchini, yellow squash, green pepper, Vidalia onion, tomato, corn, olive oil, cumin, chili powder, black beans, jalapeños, garlic, salt and pepper. Toss the vegetables with oil and spices, grill in a pan or foil tray and roast the corn on the cob directly on the grill. Combine kernels with the finished vegetables and serve warm.
Coriander Pepper Pork Chops
submitted by Angie of Adventures in Home Cooking
Mix olive oil and soy sauce, add crushed garlic, coriander seeds, coarse black pepper and brown sugar. Marinate pork chops for 30 minutes and then grill or broil 10–15 minutes, turning occasionally, until juices run clear.
JS’s Savory Chicken Wings
submitted by TS & JS of [eatingclub] vancouver
Combine five-spice powder, garlic powder, ground coriander, soy sauce, brown sugar, black pepper, minced ginger, sesame oil and lime juice. Marinate wings at least 4 hours or overnight. Bake or grill until cooked through, finishing on the grill or under the broiler for a charred finish.
Basil Mozzarella Burgers
submitted by Lauren of Lauren’s Kitchen
For the patties: combine ground beef, shredded mozzarella, chopped basil and a tablespoon of balsamic vinaigrette. Form into patties and grill about 5 minutes per side, then rest briefly. Serve with basil mayonnaise (mayonnaise blended with fresh basil) and a fresh tomato salsa of chopped tomatoes, onion, garlic, red wine vinegar and olive oil.
Teriyaki Kabobs
submitted by Melissa of Made by Melissa
Marinade: soy sauce, vegetable oil, brown sugar, garlic, ground ginger and seasoned salt. Marinate beef sirloin (or chicken) for 4–8 hours. Skewer meat with pineapple and onions, grill over medium heat, basting with reserved marinade, until the meat reaches your desired doneness.
Thanks again to everyone who contributed recipes and joined the event. Grilling brings out bold flavors and makes feeding a crowd fun and interactive—try mixing and matching these ideas for your next outdoor meal.